Smorgas (1858); Mole (1901); Batik (1857)

[Jesse Sheidlower]

> >--------------------------------------------------------
> >MOLE
> >
> >    What does the revised OED have for the Mexican "mole"?
> >
> >MEXICO AS I SAW IT
> >by Mrs. Alec Tweedie
> >Herst and Blackett Limited, London
> >1901
> >
> >Pg. 247:
> >    The more wary housekeeper takes her turkey into the patio, feeds
> >it for a week, and only puts it into "mole," stew with chilli, when
> >plump and fat.  It is interesting to note that the turkey is
> >indigenous to Mexico.
> >
>
> The on-line version has this:
> ==================
> mole mou.li, sb.8 [Mexican Sp., ad. Nahuatl mulli, molli sauce, stew.
> ] A highly spiced sauce made chiefly from chilli and chocolate and
> served
> with various meats.
>
> 1932 H. W. Bentley Dict. Sp. Terms in Eng. 169 Mole.., a sauce used
> in Mexican cookery in connection with the serving of meats.

I believe that the revised OED will have an 1891 example for this
term.

Jesse Sheidlower
OED